Basmathi - 1 cup

Boiled corn kernels - 1 cup

Methi leaves - 1 cup ( picked, washed & pat dried)

Small onions - ½ cup ( cut lengthwise)

Grated coconut - 1 cup

Salt

To temper:

Oil + ghee - 2 tbsp

Bay leaves - 2 pcs

Cinnamon - 1”

Cloves - 4

Cardamom - 4

Pepper - ½ tsp

Soak the rice for 30 mts & drain.

Add 2 cup of warm water to the coconut, blend & extract the milk.

Make it up to 2 cups.

Heat 1 tbsp ghee in a pressure pan, add rice & fry till it stands in peaks.

Remove & set aside.

Now add the remaining ghee & temper as given.

When they have popped, add onions & fry for 3 mts.

Next add the methi leaves & fry till they shrink well.

Finally add the corn & sauté lightly.

Now add the rice, coconut mik, red chilli powder & salt.

When the mixture starts boiling, close the cooker & keep the weight.

Lower the flame & cook for 10 mts.

Cool, open & serve with any raita.